Cook the rice according to the instructions on the packet. Drain well, stir in the lime zest and keep warm.

Meanwhile, blend the lemon grass, garlic, basil, coriander, chilies, water and black peppercorns to a paste.

Heat the oil in a saucepan and gently fry the shallots or onion, garlic and aubergine for 5 minutes. Add the aromatic paste and cook over a gentle heat for 2 minutes. Add the other vegetables and coconut milk and simmer for 15-20 minutes until cooked. Add the lime or lemon juice, salt and pepper.

Serve the curry with the Thai fragrant rice, garnished with sprigs of Thai basil and fresh coriander.